Elevate your side dish game with our Balsamic Roasted Vegetable Medley recipe. A delightful combination of cherry tomatoes, Brussels sprouts, baby carrots, and red onion, all roasted to perfection with a tangy balsamic glaze.
Balsamic Roasted Vegetable Medley
Looking for a delicious and healthy side dish? Try our Balsamic Roasted Vegetable Medley recipe, featuring a colorful assortment of cherry tomatoes, Brussels sprouts, baby carrots, and red onion.
Roasting the vegetables with a balsamic glaze adds a delightful tang and caramelization, making this dish a perfect accompaniment to any meal.
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Balsamic Roasted Vegetable Medley
Ingredients
- 2 cups cherry tomatoes
- 2 cups Brussels sprouts, halved
- 2 cups baby carrots
- 1 red onion, cut into wedges
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Nutritional Information (Per Serving)
- Calories: 150
- Protein: 4g
- Carbohydrates: 20g
- Fiber: 6g
- Fat: 7g
- Sugar: 9g
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the cherry tomatoes, Brussels sprouts, baby carrots, and red onion wedges.
- In a separate small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper.
- Pour the balsamic mixture over the vegetables and toss until they are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring once halfway through.
- Garnish with fresh parsley and serve the Balsamic Roasted Vegetable Medley as a flavorful and colorful side dish.
Service Suggestion
- Pair the Balsamic Roasted Vegetable Medley with grilled chicken or fish for a complete and balanced meal.
- Serve alongside a creamy dip like hummus or tzatziki for a flavorful twist.
Notes
- For added crunch, sprinkle some toasted pine nuts or slivered almonds over the roasted vegetables.
- Serve the medley over a bed of cooked quinoa or couscous for a heartier option.
